Baan Boon Houses in Ban Tai at Koh Pha-ngan


 
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Cooking products | Part 2

  • Pandan extract is made from Pandanus leaves. Pandan extract is used for perfuming of food and green coloured desserts.

  • Rice vinegar is valued for its low acidity. Alternatively, you can use smaller quantities of wine vinegar or apple cider vinegar.

  • Rice paper-wrappers are paper-thin pastry cases from rice flour water and salt. They are brushed with water before use, so that they are soft.

  • Rice wine is used in small amounts for cooking. It can be replaced with dry sherry.

  • Sambal Oelek is a very spicy Indonesian paste of red chillies, salt and oil.

  • Sesam oil is an aromatic oil with nutty flavor, which is extracted from roasted hulled sesame seeds. It is for frying, as used to flavor other typess of meals.

  • Soy sauce is available in Thailand as light and dark soy sauce. Light soy sauce is used for cooking. It is light brown and transparent. Dark soy sauce is more intense in flavor, it contains some caramel. It is opaque and sweet and often used for seasoning at the table. As a substitute for Thai soy sauces are suitable Chinese or Japanese soy sauce, Indonesian are usually sweetened.

  • Tofu (soybean curd) has a curd-like, but slightly firmer consistency. It is made from soybeans, is rich in protein and tasteless. In Thailand, there are numerous varieties: salted, unsalted, firm or soft, yellow, white and fermented. Tofu is available fresh or canned.

  • Wan-Tan pastry sheets are Chinese egg pastry cases (from wheat flour), usually square (10 x 10 cm) and are available frozen or vacuum-packed. The pastries are filled with a mass of fish, meat or vegetables and then steamed, boiled or baked.

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